Whole-grain Jidáše

Crumble the yeast into a large mug, pour in lukewarm milk, add cane sugar, and mix everything. Cover the mug and place it in a warm spot for at least 10 minutes for the leaven to rise.

Meanwhile, sift the spelt flour and salt into a mixing bowl. Add the risen leaven and melted butter, and use a kneading attachment to prepare a smooth dough (the finished dough will peel away from the sides of the bowl). Cover the resulting dough with cling film or a kitchen towel and let it rise in a warm place for at least 1 hour.

Approximately 20 minutes before the dough has risen, preheat the oven to 185 °C and line a baking sheet with parchment paper.